Place black beans in a large pot and cover with water, soak overnight until beans have doubled in volume
Rinse and drain beans twice. Add fresh water to the beans until they are covered by about 1 1/2" water. Heat the beans to a boil, reduce heat to a simmer, cover and cook 1 1/2-2 hours or until beans are tender.
In a large dutch oven, heat olive oil over medium high heat. Add the smoked sausage and cook 4-5 minutes until it starts to render some fat and starts to brown. Scoop the sausage out of the pot and transfer to a bowl.
Add the carrots, onion jalapeño and bell pepper. Cook 3-4 minutes until vegetables start to soften, stirring occasionally.
Stir in the cumin and chile paste or powder and cook until vegetables and sausage are coated and mixture is fragrant. Add the cooked beans and their liquid to the vegetable mixture. Stir in the chicken broth, sausage and 1 teaspoon kosher salt. Taste for seasoning, adding additional teaspoon of salt if needed. Simmer for 15-20 minutes until the flavors have married.
Serve with fresh cilantro leaves, diced avocado and/or a few dashes of hot sauce, if desired. Oyster crackers are a great accompaniment too.